Pistachio & Herb Crusted Salmon with Roasted Broccoli and Romesco
This dish features oven-baked salmon coated in a crunchy pistachio and herb crust, served with roasted broccoli and a rich romesco-style sauce. The salmon becomes tender inside while the topping turns crisp and flavorful. It’s a balanced meal with healthy fats, vegetables, and bright flavors that’s still simple enough for beginner cooks.
- Total time
- 30 min
- Servings
- 2
- Calories
- 480
- Protein
- 38g
Ingredients
- 2 salmon fillets
- ¼ cup pistachios
- 2 tbsp breadcrumbs
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp chopped parsley
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups broccoli florets
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp breadcrumbs (optional for crispiness)
- ½ cup roasted red peppers
- 1 tbsp olive oil
- 1 tbsp almonds or pistachios
- 1 tsp red wine vinegar
- ½ tsp smoked paprika
- 1 small garlic clove
- 1 pinch of salt
Instructions
- 1
Turn the oven on and preheat it to 400°F (200°C).
- 2
Place a large baking dish or sheet pan on the counter.
- 3
Lightly grease the pan with a small drizzle of olive oil so food does not stick.
- 4
Wash the broccoli under running water and dry it with a towel.
- 5
Cut the broccoli into medium bite-sized florets.
- 6
Place the broccoli in a bowl.
- 7
Add 1 tablespoon olive oil, salt, and pepper.
- 8
Toss everything together with your hands or a spoon so the broccoli is evenly coated.
- 9
Sprinkle breadcrumbs over the broccoli if you want extra crunch.
- 10
Spread the broccoli evenly on one side of the baking dish.
- 11
Make the Pistachio Crust: Place the pistachios on a cutting board.
- 12
Chop them into small crumb-sized pieces using a knife.
- 13
Put the chopped pistachios in a small bowl.
- 14
Add breadcrumbs, parsley, garlic powder, salt, and pepper.
- 15
Stir the mixture together.
- 16
Add 1 tablespoon olive oil and mix until the crumbs look slightly moist.
- 17
Pat the salmon fillets dry using a paper towel.
- 18
Place the salmon fillets into the baking dish next to the broccoli.
- 19
Spread a thin layer of Dijon mustard on the top of each salmon fillet.
- 20
Drizzle a small amount of lemon juice over the fish.
- 21
Press the pistachio crumb mixture gently onto the top of each salmon fillet so it sticks.
- 22
Place the baking dish in the oven.
- 23
Bake for 14–16 minutes.
- 24
The salmon is ready when it flakes easily with a fork and the crust looks golden.
- 25
The broccoli should look roasted with slightly crispy edges.
- 26
While the salmon is baking, place the roasted red peppers, olive oil, nuts, vinegar, paprika, garlic, and salt into a blender or food processor.
- 27
Blend for 20–30 seconds until the sauce becomes smooth.
- 28
Taste the sauce and add a little extra salt if needed.
- 29
Place a salmon fillet on each plate.
- 30
Add a portion of roasted broccoli next to the fish.
- 31
Spoon romesco sauce over or beside the salmon.
- 32
Serve warm. Enjoy 😊
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
